Best Brussels Sprouts Ever!

So, I'm back in true Fits & Starts fashion. I segued away to a week in homage to Corgan's first birthday, and now I return to the good ol' randomness.  Here is a fantabulous recipe that we eat all the time.  Enjoy.

You will notice that we in the Bankey house love our veggies.  There must be something fresh and green at every meal!  Our favorites are roasted asparagus, broccollini, bok choy, and brussel sprouts, and we pretty much do the same thing to all of them, and they are scrumptious.  Corgan is quickly following suit in her love for all things veg.  She even went to town on a raw bell pepper the other day :)

My future foodie!

Best Brussels Sprouts Ever

Brussels Sprouts

Pine Nuts

Olive Oil

Cavender's Greek Seasoning (not pictured)

Trim the ends of your cleaned brussels sprouts (who knew it was with an 's'? I've been saying brussel sprouts my whole life!), then cut them in half lengthwise. Save any leaves that fall off!  We even pull off a few extra leaves, and you'll see why later.  Toss in about 1/2 cup of pine nuts, and mix with enough olive oil to coat.  Spread the sprouts out on a cookie sheet, then season with the Cavender's.  You can also use Adobo or any other seasoning mix you like.  They would probably be good with just salt and pepper, too, but we are serious about our Cavender's use in this household.  

There's the Cavender's!

Place the sprouts on the middle rack of a 375 degree oven for 20 minutes.  Stir them around about half way through.  You want to keep them in until you start getting nummy brown bits all over the place. 

The inside of the sprouts should be perfectly soft, while the outside (and all those flaked off leaves) will have a nutty crunch.  You will never turn your nose up at brussels sprouts again.  Stay tuned for the recipe for the frittata.